Recipe summary

Rick Matharu's butter chicken lasagna combines the best of Indian and Italian cuisines in one amazing dish!

Recipe courtesy of Food Network Canada

Note: "Cooking time" includes cook time for butter chicken sauce, tandoori marinade and vegetables as well as the bake time for the completed lasagna.

***This original recipe was tested and modified to make it suitable for use in a home kitchen.

Preparation time: 60 minutes
Cooking time: 140 minutes
Yield: 12

Ingredients

Tandoori Marinade

• 1 cup (250 ml) plain yogurt
• 3 tablespoons (45 ml) fresh lemon juice
• 2 tablespoons (25 ml) tandoori spice blend
• 1 tablespoon (15 ml) dried fenugreek
• 1 teaspoon (5 ml) kosher salt
• 1/2 teaspoon (2 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml) hot pepper flakes
• 8 boneless skinless chicken thighs (about 1 1/2 lbs/750 g)

Butter Chicken Sauce

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 teaspoon (5 ml) unsalted butter
• 1 teaspoon (5 ml) cumin seeds
• 1 cup (250 ml) red onion, diced
• 2 tablespoons (25 ml) garlic, minced
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) ginger root, minced
• 2 tablespoons (25 ml) tandoori spice blend
• 1 1/2 teaspoons (7 ml) hot pepper flakes
• 1 can (28 oz/796 ml) crushed tomatoes
• 1 1/3 cups (325 ml) 35% whipping cream
• 1 1/2 tablespoons (22 ml) fenugreek, crushed
• 1 tablespoon (15 ml) granulated sugar

Vegetables

• 3 tablespoons (45 ml) extra virgin olive oil
• 1 tablespoon (15 ml) unsalted butter
• 1 cup (250 ml) red onion, diced
• 1 tablespoon (15 ml) garlic, minced
• 2 cups (500 ml) cremini mushrooms, sliced
• 1 cup (250 ml) sweet green pepper, diced
• 1 tablespoon (15 ml) kosher salt
• 1/2 teaspoon (2 ml) garam masala
• 1/2 teaspoon (2 ml) freshly ground black pepper

Lasagna

• 15 oven-ready dry lasagna noodles
• 1 cup (250 ml) ricotta cheese
• 2 cups (500 ml) grated mozzarella cheese
• 4 basil leaves, shredded